chefsarah.ca

Ingredients:

• 1 cup (226g) unsalted butter, softened
• 3/4 cup (150g) granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups (250g) all-purpose flour
• 1 cup (120g) ground almonds or almond flour
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup (120g) raspberry or apricot jam
• Confectioners’ sugar, for dusting

Instructions:

1. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
2. Add the egg and vanilla extract, beating until well combined.
3. In another bowl, whisk together the flour, ground almonds, cinnamon, and nutmeg.
4. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. If the dough seems too soft, refrigerate it for 30 minutes to an hour to firm up.
5. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
6. Roll out the dough on a floured surface to about 1/4 inch thickness. Use a round cookie cutter for the base cookies and a smaller cutter with a decorative shape (like a heart or star) for the top cookies.
7. Place the cookies on the prepared baking sheets and bake for 10-12 minutes or until the edges are lightly golden.
8. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
9. Once cooled, spread a thin layer of jam on the flat side of each base cookie.
10. Dust the top cookies with confectioners’ sugar and gently press them on top of the jam-covered base cookies to create sandwich cookies.